Sea Cucumber Jade Lotus

Sea Cucumber Jade Lotus

　　Sea Cucumber Jade Lotus, a steamed dim sum. Features: Beautiful appearance, soft and glutinous wrapper, richly flavored and slightly spicy filling. Cooking method: Steaming. This dish can be served with shredded chicken soup or fish ball broth.

　　Soaked sea cucumber is sliced into fingernail-sized pieces and simmered in broth. Fatty and lean pork are minced, Pixian bean paste is finely chopped, fine garlic sprout blossoms (or fine chopped scallions) are prepared, and winter bamboo shoots are cut into small fingernail-sized pieces. fKw

　　Heat lard in a wok until melted, add the minced pork and stir until dispersed. Add the bean paste and stir until red (you may also first stir-fry the bean paste, mix with broth, then strain out the residue if desired). Add broth, then the sea cucumber, soy sauce, and salt, and simmer together. Next, add the garlic sprout blossoms and MSG, thicken the sauce, and remove from heat to make the filling. fKw

　　Cooked rice slurry flour is kneaded into a dough, formed into 15-gram pieces. Each piece is flattened and stuffed with the filling, then the opening is sealed and pinched into five petals with imprinted patterns. Red and yellow flower stamens are placed in the center, and the dumplings are steamed to finish. fKw

　　Key points: The sea cucumber must be soft, the flavor should not be too salty, and the spiciness should be moderate; ensure the sealing is secure. fKw